6. Place ricotta, extra sugar, extra eggs, rind and juice in the Stainless Steel Mixing Bowl. Using the Whisk, mix on high speed(8-10) until smooth.

7. Pour into tin and bake for about 1 hour or until set but still wobbly in the centre.Turn the oven off. Cool cake in the oven with the door ajar. Refrigerate for several hours before serving dusted with icing sugar.